Mint-Chocolate Chip Cookies

The dark chocolate cookies provide a stunning backdrop for the lacey white drizzle. Be sure the icing is thin enough to drizzle in a fine stream.

Mint-Chocolate Chip Cookies
Servings: 54 Yield: 4-1/2 dozen Prep 20 mins Bake 375°F 9 mins


  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed light-brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups mint chocolate chips OR: semisweet chips
  • Glaze:
  • 3/4 cup confectioners sugar
  • 2 drops mint extract
  • 3 1/2 teaspoons water

Make It

1. Heat oven to 375 degrees F. Sift together flour, cocoa powder, baking soda and salt into a medium-size bowl.

2. Beat butter in large bowl until creamy. Add brown and granulated sugars; beat until fluffy. Beat in eggs, one at a time. Beat in vanilla.

3. On low speed, beat in flour mixture. Gently fold in chips. Drop by heaping teaspoonfuls, about 2 inches apart, onto ungreased baking sheets.

4. Bake in 375 degree F oven 9 to 11 minutes, until crisp. Cool on sheet on rack 2 minutes. Transfer to rack.


5. Beat together sugar, mint extract and water in small bowl until smooth. Transfer to plastic food-storage bag; snip off corner. Drizzle over cooled cookies. Let stand until glaze is set.

Nutrition Facts

Servings Per Recipe: 54; Amount Per Serving: cal. (kcal): 131, Fat, total (g): 6, chol. (mg): 18, sat. fat (g): 4, carb. (g): 18, fiber (g): 1, pro. (g): 1, sodium (mg): 39, Percent Daily Values are based on a 2,000 calorie diet.